So feminine and beautiful!!
I’m thinking of doing something with rosewater for Mother’s Day.
Did the two flavors compliment each other? Did you have to use a lot of rosewater for the flavor to come through?
I am not much of a piper, so I may have it totally wrong. Hopefully some of the experienced ladies will be able to better advise. To me, it appears the pink frosting was done with a star tip and swirled around the cupcake sort of like a rosette. The roses on top are made from fondant or gum paste, the leaves from a plunger cutter with built in vein detailing. Any leaf cutter and impression mat could be used.
The only thing I know about rose water is what I've learned on The Great British Baking Show. Mary Berry and Paul Hollywood have both stated repeatedly that rose flavoring is hard to balance, not enough and it gets lost, too much and it is nasty. I've never used or even tasted it. As for almond, I use it in everything because it is my favorite flavoring.
Well Sandra nailed the description of those beautiful things:) Neither Have I ever used rose water